Chocolate and Beetroot Cake
3 beetroots - cooked and peeled
2 x 100g dark chocolate (used 85% cocoa)
3 tbsp drinking chocolate powder (to substitute cocoa powder)
Preheat oven to 180 degrees, fan.
Line 20cm springform cake tin.
Prep beetroots: Boiled water then put in beetroots. Bring to boil again, then simmer for ~30 min. Drain then let cook before peeling. Cut into chunks.
Put chunks of beetroot into food processor and blitz to a puree.
Melt chocolate in a bowl, then melt into butter and combine. Add sugar and mix. Let it cool a bit. (I used the beetroot pan to heat the bowl for melting)
Combine flour, baking powder and drinking chocolate in a separate bowl.
Whisk egg whites into peaks.
Add yolks to chocolate mixture, add beetroot and combine.
Add chocolate mixture into dry ingredients and combine.
Fold in egg whites and pour into cake tin.
Tap to remove excess air.
Cook in oven for ~40 min (time depending on moisture of beets) - ready when a knife/skewer comes out clean.
Optional: Dust with icing sugar to serve.
Modified from Nigel Slater.
